Jun 19 2009
Tex-Mex Chicken
This is a great catch-all dish. You can eat it on it’s own or use it as taco or burrito filling. It also freezes very well. Quick word of warning — it makes A TON. When I make it for my family, I usually just use 4 chicken breasts and that is plenty (But keep in mind I have a 4 1/2 year old and 18 month old. In a few years, I’m sure I’ll need all that chicken to fill them up!)
Tex-Mex Chicken
2 cans (15 oz. each) corn, drained
1 can (15 oz.) black beans, rinsed and drained
1 jar (16 oz.) chunky salsa
6 boneless, skinless chicken breast halves
1 cup shredded reduced-fat cheese
Combine corn, beans and 1/2 cup salsa in slow cooker.
Top with chicken. Pour remaining salsa over chicken.
Cover. Cook on low 7 to 8 hours.
Sprinkle with cheese. Cover 5 minutes for cheese to melt.
Recipe source: Prevention Guide’s Slow Cooker Recipes
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This sounds like a good one! I made something similar last weekend and it called for a lot less salsa. It needed more salsa. I am going to try this version. I served it with fresh cornbread, salad and a little sour cream on top! I did add a little more cheese than is called for too, just for good measure.